Ask-A-Butcher
Senior Cook
Pit Beef is nothing more than a hunk of beef seasoned and then seared on the grill, sliced thin and served on sandwich rolls. Very, very popular in Baltimore, MD. Below is my version of this treat 
I prefer the Eye Round for Pit Beef. Small, quick to cook and slices easy.
I've injected this one with Remington's Spicy Garlic spray and then rubbed with Kosher Salt and pepper.
I then seared direct at 500° on both sides and moved it over to the indirect side and shut the vents down. Once internal temp reached 130°, I pulled it from the grill.
I let it rest and cool down, then wrapped for the fridge for slicing later. Cold meat slices better than warm or hot.
After it was sliced, I slathered an onion roll with mayo and horseradish, topped with red onion and added the meat. Very tasty indeed
I prefer the Eye Round for Pit Beef. Small, quick to cook and slices easy.
I've injected this one with Remington's Spicy Garlic spray and then rubbed with Kosher Salt and pepper.
I then seared direct at 500° on both sides and moved it over to the indirect side and shut the vents down. Once internal temp reached 130°, I pulled it from the grill.
I let it rest and cool down, then wrapped for the fridge for slicing later. Cold meat slices better than warm or hot.
After it was sliced, I slathered an onion roll with mayo and horseradish, topped with red onion and added the meat. Very tasty indeed
